2. Heat oil in a small skillet over medium heat; add bell pepper and onion and cook for 2 to 3 minutes, stirring occasionally, until vegetables start to soften. Transfer to a large bowl.

3. Combine bell pepper mixture and all the remaining ingredients except the croûtons. Spoon mixture into baking dish; top with crushed croûtons.

4. Bake for 30 to 35 minutes or until hot and bubbly. Makes 6 servings.

* Use regular canned artichokes, not marinated.

Emily

4 Comments

Darnold23
on September 13, 2009 at 2:43 pm

This sounds terrific. Thanks for sharing it. I would love for you to join me at fining withdebbie.blogspot.com for Crock Pot Wednesday. It’s a about delicious food prepared with slow cooking adaptations. Come see for yourself.